In our household we love a great vegetable curry- often so much fresher and more appealing than their meaty counterparts. This curry is quick, easy and low of faff so no excuses for not rustling up a midweek feast! The ingredients here really need to speak for themselves so keep it simple! Of course, if you are a chilli fiend then add a little more here and there to suit your tastes but not so it drowns the sweetness of the squash. I have used spinach which is one of my favourites but this would also work well with kale. Sometimes I like a drier curry and in this case I usually halve the quantity of tomatoes and roast the squash a little beforehand to cut down on the cooking time. Squash which is roasted with some curry spices is delicious!
I served the curry with homemade brussel sprout bhajis which are a great twist on the traditional onion version. They are quick to make and they also freeze well (if there are any left of course!). See here for the recipe: http://wp.me/p4O5jd-px. Why not make it part of a vegetarian curry feast and also make a side of paneer shashlik which I absolutely love. Check out the recipe here, it’s so simple: http://wp.me/p4O5jd-j9.
Ingredients- serves 2-3
Half a butternut squash
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
1 fresh red chilli- roughly chopped
2 garlic cloves- chopped
1 red onion- chopped
400g chopped tinned tomatoes
200g chickpeas- drained and rinsed
100g baby spinach- washed and dried
1. Start off by prepping the butternut squash. I will happily admit it, I hate cutting squash but fear not, I have a trick up my sleeve to take the work out of this task! Simply place the squash in the microwave for a couple of minutes, remove and place on a sturdy board ready for chopping The heat will slightly soften the squash and it makes it much easier to remove the skin so give it a try! Remove the skin and cut into bite sized chunks before setting aside.
2. Next, you need to make the curry paste. Add the cumin, coriander, turmeric, garam masala, chilli and garlic to a pestle and mortar with a splash of water and work it until if forms a paste.
3. Heat a small glug of oil in a large pan over a medium heat and fry the red onion for a couple of minutes until softening. Add in curry paste and cook for a couple of minutes until fragrant- keep it moving so it doesn’t catch. In goes the cubes of squash next! Stir well to ensure the paste coats each cube of squash before adding the chickpeas, again, making sure they are well covered. Pour in the tinned tomatoes and bring to a simmer. Cover and cook until the squash is tender and the sauce is thickened. Towards the end of cooking add in the baby spinach and cook until wilted.
Serve with your choice of side such as chapatti or simply enjoy it as it is with a final flourish of freshly chopped coriander.
Chickpea, squash and spinach curry- a spicy offering to keep you warm this winter!